Guacamole
A creamy avocado dip with lime, tomato and coriander – made fresh in five minutes, ideal with nachos and tacos.
- Prep time
- Prep time: 10 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Avocado3 piece
- Tomato1 piece
- Onion0.5 piece
- Coriander0.5 bunch
- Lime1 piece
- Chilli0.5 piece
- Salt
Preparation
- 1
Halve the avocados, scoop out the flesh and mash it roughly with a fork. (3 min)
- 2
Finely dice the tomato and onion and chop the coriander.
- 3
Mix everything with lime juice and salt and season to taste with a little chilli.
- 4
Serve immediately so the guacamole stays green.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Tomato and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 5 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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